Pan Seared Salmon & Couscous Salad | Healthy Recipes | Dinner | Hina Barkat

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a budget-friendly alternative with a mild taste.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season salmon fillets with salt and black pepper on both sides.

Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crispy.

Flip the salmon and cook for an additional 3-4 minutes until cooked through and flaky.

Remove salmon from skillet and let rest for a few minutes before serving.

In a separate pot, bring vegetable broth to a boil.

Add couscous to boiling broth, cover, and remove from heat; let sit for 5 minutes.

Fluff couscous with a fork and transfer to a large bowl.

Add chopped cherry tomatoes, cucumber, red onion, parsley, and spinach to the couscous.

Drizzle with lemon juice and toss to combine.

Season salad with salt and black pepper to taste.

Serve salmon on top of the couscous salad, garnished with capers and crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens